If you plan to cook duck breast there are few things you should know: one, do not render too much fat when coloring the top side, or you’ll risk over cooking the meat, and do not season it until you render the fat, or you can add off flavors, and do not cook it in an oven as it will not be cooked evenly.

The optimization is to use sous vides and finish at 53°C degrees for rare, the way it should be.